Black Forest Chocolate Cookies

Anyone else anxious to begin Christmas baking? Even though it's way too early to begin making cookies if I expect to have any left when Christmas gets here, I couldn't resist making these Black Forest Chocolate Cookies when I came across them in the first Baked cookbook.

I've always hated cherries and anything cherry flavored, but have recently fell in love with dried cherries. While I probably wouldn't touch a piece of Black Forest Cake, I loved the idea of turning this classic dessert into a cookie.

While tangy dried cherries and chunks of white chocolate stud these cookies, they are chocolate cookies first and foremost. So much so, that you could omit the cherries if you prefer or use this cookie as a base for whatever your heart, or stomach, desires. Three different kinds of chocolate are used resulting in a mountain of chocolate. Isn't that a lovely image?

These were delicious. Rich and fudgy. Perfect for Christmas cookie trays or just for munching on whenever.

Have you started your holiday baking?

Cooks Notes: I used about 6 ounces dark chocolate and the 10 ounces semisweet chocolate to be melted and poured into the batter. This was based on what I had in my pantry, but I think it turned out perfectly. Also, this cookies can burn very easily, so I recommend watching them closely and pulling them out of the oven as soon as the tops are set. The book says you should get a yield of 24 cookies, but I got at least double that amount using a standard cookie scoop.

Black Forest Chocolate Cookies

Baked: New Frontiers in Baking, Matt Lewis & Renato Poliafito

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

16 ounces, dark chocolate (60 to 72% cacao), coarsely chopped

10 tablespoons unsalted butter, cut into 1-inch pieces

6 large eggs

1 1/4 cups granulated sugar

1 cup firmly packed light brown sugar

1 tablespoon pure vanilla extract

1 cup (6 ounces) semisweet chocolate chips

1 cup (6 ounces) white chocolate chips

1 cup (6 ounces) dried cherries

Sift the flour, baking powder, and salt together into a medium bowl and set aside.

In a large nonreactive metal bowl, combine the dark chocolate and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.

Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.

Add the flour mixture and mix on low until just combined, about 10 seconds. Do not over mix.

Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks. Remove from the oven and let cool slightly before removing from the pans and serving.

The cookies can be stored in an airtight container for up to 3 days.